Why eliminate it? It is essentially converted by the body back into the same simple sugar as sucrose. It has all the same effects of sucrose so you could almost think of it as white sugar without the sweetness. By the way, if you can chew a piece of white bread or cracker long enough without having to swallow it, you will notice that the change to sugar starts in your mouth and you can actually taste it getting sweeter.
The origin of white flour is a whole grain. In making white flour, the whole grain is “refined.” In making white bread the refined flour is then, “enriched.” The refining process removes the fiber rich bran outer layer and the nutrient rich embryo, called the germ. So we start with a healthy food that has both fibers and nutrients and we end with negative nutrition...it takes more nutrients to deal with the resulting “food” than that food provides. If the flour is used to make white bread, the flour is also “bleached” with chemicals.
One such chemical, chlorine oxide, is allowed by the FDA even though it destroys beta cells in the pancreas and is linked to diabetes. Another chemical used in bleaching is alloxan, which selectively
destroys insulin-producing cells in the pancreas when administered to rodents and many other animal species. This causes an insulin-dependent diabetes mellitus (called "Alloxan Diabetes") in
these animals, with characteristics similar to type 2 diabetes in humans.
Over 50 years ago studies showed that because of the “refining” process, more vitamin B complex and iron deficiencies were appearing. The government requires that white bread be “enriched,” because bread is a staple. Although refining the flour totally removes 15 nutrients, the “enrichment” process adds back only 3 B vitamins and iron. “Refining” robs a larger amount of healthful natural nutritional ingredients and then to prevent severe vitamin deficiencies returns a minimum amount of synthetic B vitamins and iron. In “refining” flour, we also destroy complex carbohydrates (the fiber rich bran) and are left with a simple carbohydrate. Complex carbohydrates are processed during digestion without causing sudden spikes in sugar. Additionally fiber enhances healthy elimination. The lack of fiber is
related to constipation, and white flour is one contributor.
Simple carbohydrates cause sudden spikes in sugar which then causes the pancreas to release insulin in order to protect the brain from too much sugar. This cycle of spikes in sugar followed by a demand for insulin from the pancreas leads to Type 2 Adult Onset Diabetes. Sadly, Type 2 Diabetes is more and more often diagnosed in children under the age of 15 now. While many people have consciously reduced their use of sugar, they may not be as careful in monitoring their white flour intake. As I
mentioned above, white flour essentially is converted to the equivalent of white sugar and produces very similar results in your body. They both are major contributors to diabetes and weight gain, and other degenerative diseases.
There are unbleached enriched breads. Don’t be fooled! These breads are slightly darker in color, but present all the same nutritional deficiencies of the enrichment process, just without the bleach toxins.
Remember, a diet that includes a lot of refined foods results in many women being malnourished, constipated, and vulnerable to chronic illness. Fertility problems and difficulty carrying a baby to term can also frequently be related to nutritional deficiencies that are so often related to the Standard American Diet... S.A.D!
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